My cousin recently posted on Facebook that she had just made a rhubarb recipe from her great-grandmother (my grandmother). She raved about it, in fact. As it turns out, several of us had never heard of this mysterious recipe before. We practically demanded that she give us the recipe too. Of course, she kindly obliged. I am sharing the recipe with all of you (yes, all of you!).
Grandma Beulah's Rhubarb Crunch
The Crust
1 cup flour
5 Tbsp powdered sugar
1/2 cup butter
Mix together the ingredients and pat into a 9"round pan. Bake at 350 for 15 minutes or until golden brown.
The Filling
2 eggs
1 1/2 cups sugar
1/4 cup flour
3/4 tsp baking powder
2 cups rhubarb peices
Beat eggs until fluffy. Add remaining ingredients. Pour over crust and bake at 350 for 35 minutes.
Add whipped cream to your serving if you so desire.
On another note: Apparently we had April in March and May in April. So of course, we now have March in May. Freeze warnings and snow - this is madness! We contemplated putting the burn barrel out in the middle of our orchard, burning away, just to keep the blossoms and fruit (yes, we have apricot fruits that are setting) from freezing. Ahhhhh! Come on warm weather! Oh, well, I will be able to console myself with rhubarb crunch.
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I might have to try this out very soon. I was gifted some rhubarb, which I've been wanting all spring so now I have to find a way to use up the gift. Tonight I'm trying out rhubarb kuchen. We'll see how the office likes it tomorrow.
ReplyDeleteI haven't tried this yet. My only quibble is that I would define these as Rhubarb bars. When I think of fruit crisp, I think about the crusty stuff being on top. But that's just me. And I know how what I just typed sounds. But that is about the only way I could explain it.
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